Wednesday, March 2, 2011

Singapore Noodles with Seafood Mix

This was my third experiment with frozen seafood mix and again it worked out great. This was basically version of Singapore Noodles recipe that I have posted  while ago.  Basically, I have just replaced the pork with seafood mix and added steamed Chinese sausage (Lap Chong).  Also, I have marinated the seafood mix in the sauce with the curry powder. One benefit was that since the curry never touched hot dry wok our house didn’t smell curry for hours like it does when I pass the curry in over high heat.
It is a definite repeat.

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